食品科学2016，Vol.37Issue(18)：84-90,7.DOI:10.7506/spkx1002-6630-201618014
不同温度养殖的雌体三疣梭子蟹性腺和蟹肉风味品质比较
Comparison of Flavor Quality in Gonads and Meat of FemalePortunus trituberculatus Cultured at Different Water Temperatures
摘要
Abstract
In this study,the effects of different water temperatures (heated water temperature and normal water temperature) on the lfavor quality of gonads and meat of cultured female Portunus trituberculatus were investigated. The taste components, lfavor nucleotides and free amino acids were determined. Meanwhile lfavor proifles of gonads and meat were analyzed by electronic nose, electronic tongue and sensory evaluation. The results showed that the gonads and meat of crabs cultured at different water temperatures were distinguished effectively with electronic nose and electronic tongue. The contributions of GMP and AMP to gonad taste were improved by heated water culture, which simultaneously reduced total free amino acids and increased the percentages of flavor amino acids and essential amino acids. On the other hand, the contents of GMP, IMP and AMP in the meat of crabs cultured in heated water were increased by 1.40, 1.66 and 4.46 times, lfavor amino acids, essential amino acids and total free amino acids were enhanced signiifcantly (P < 0.05), and the equivalent umami concentration (EUC) of crab meat in heated water temperature treatment group was improved by 1.59 times as compared to the meat of crabs cultured in normal temperature water. Moreover, the results of sensory evaluation showed that fatness and smell score of crab gonad in heated water temperature treatment group were obviously improved, and overall sensory quality of crab meat was superior to that of the normal water temperature treatment group.关键词
雌体三疣梭子蟹/性腺/蟹肉/风味Key words
femalePortunus trituberculatus/gonad/crab meat/lfavor分类
轻工纺织引用本文复制引用
王慧,施文正,吴旭干,王锡昌,潘桂平,侯文杰..不同温度养殖的雌体三疣梭子蟹性腺和蟹肉风味品质比较[J].食品科学,2016,37(18):84-90,7.基金项目
国家自然科学基金面上项目（31471685；40806068）；上海市科技兴农重点推广项目（沪科农推（2016）第1-1-8号）；上海市科技兴农重点攻关项目（农科攻字（2013）第6-3号）；宁波大学东海海水养殖协同创新中心项目 （）
